Greek Lemon Chicken Soup Flavorful and Nourishing Dish

ByLayla
To make Greek Lemon Chicken Soup, you'll need a few key items. Here’s a breakdown of what you need: - Chicken, broth, vegetables, and orzo - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup orzo pasta - Eggs and lemon juice for creaminess - 3 large eggs - 1/3 cup fresh lemon juice (about 2 lemons) - Seasonings and garnishes - 1 teaspoon dried dill - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Zest of 1 lemon (for garnish) Each ingredient plays a big role in the soup's taste. The chicken gives it heartiness, while the broth adds depth. The lemon juice and eggs create a creamy texture. Don't forget the fresh herbs; they bring brightness to every bowl. {{ingredient_image_1}} To start, I heat 2 tablespoons of olive oil in a large pot over medium heat. Then, I add the chopped onion, diced carrots, and diced celery. I sauté these vegetables for about 5 minutes. This step makes the veggies soft and full of flavor. Next, I add the boneless chicken breasts to the pot. After that, I pour in 6 cups of chicken broth. I bring this mixture to a boil. Once it boils, I reduce the heat to low and let it simmer for about 20 minutes. This cooking time ensures the chicken is cooked through and tender. Once the chicken is ready, I take it out of the pot and set it aside to cool. While it cools, I add 1 cup of orzo pasta to the simmering broth. I let the orzo cook according to the package instructions. After the orzo is cooked, I shred the chicken into bite-sized pieces. I use two forks for this. Shredding the chicken makes it easy to mix into the soup later. In a separate bowl, I whisk together 3 large eggs and 1/3 cup of fresh lemon juice. This mixture adds creaminess to the soup. To prevent the eggs from curdling, I ladle a bit of the hot broth into the egg mixture while whisking. This step is called tempering, and it helps keep the eggs smooth. Next, I gradually pour the tempered egg mixture back into the pot. I stir continuously to create a creamy texture. Finally, I stir in the shredded chicken and 1 teaspoon of dried dill. I also season the soup with salt and pepper to taste. At this point, the soup is ready to serve. For a beautiful finish, I garnish each bowl with fresh chopped parsley and lemon zest. This adds an extra burst of flavor and color. Enjoy your nourishing Greek lemon chicken soup! - Ensuring flavorful broth: Start with good-quality chicken broth. If you can, use homemade broth. It adds depth and richness to the soup. Sauté the onions, carrots, and celery in olive oil first. This step brings out their natural sweetness. - Avoiding curdled eggs: Whisk the eggs and lemon juice together until fully mixed. To prevent curdling, slowly add hot broth to the egg mixture while whisking. This process is called tempering. It helps keep the eggs smooth when added to the soup. - Best garnishes for presentation: Fresh parsley and lemon zest make great garnishes. They add color and brightness. Just sprinkle them on top before serving for a fresh touch. - Ideal side dishes to complement the soup: Serve the soup with crusty bread or a simple green salad. These sides balance the meal and make it more filling. A light, tangy salad pairs well with the lemon flavor of the soup. Pro Tips Use Homemade Broth: For the best flavor, consider using homemade chicken broth instead of store-bought. It adds depth and richness to your soup. Adjust Lemon to Taste: The amount of lemon juice can be adjusted based on your preference. Start with less and add more for a brighter flavor. Perfect Orzo Cooking: To prevent overcooking, add the orzo to the broth only after the chicken is done. This ensures it remains al dente. Garnish for Freshness: Fresh parsley and lemon zest not only enhance the presentation but also add a fresh burst of flavor to each bowl of soup. {{image_2}} You can swap chicken for turkey or tofu. Turkey gives a nice flavor and fits well. Tofu is great for a vegan option. Just cut it into cubes and add it in when you would add chicken. Cook until it’s warm and soft. If you want a vegetarian soup, skip the chicken and use vegetable broth instead. This keeps the broth rich and tasty. You can also add more vegetables or legumes. Try adding chickpeas, spinach, or zucchini. These add flavor and nutrients. To change the flavor, try different herbs or spices. Fresh thyme or oregano works well. You can also boost the lemon taste. Add more lemon juice or zest if you love that tangy flavor. Adjust it based on your taste. To store your Greek lemon chicken soup safely, let it cool first. Pour it into an airtight container. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date. When reheating, use a pot on medium heat. Stir often to heat it evenly. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep the soup creamy and smooth. For long-term storage, you can freeze the soup. Pour cooled soup into freezer-safe containers or bags. Leave space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. To thaw, move the soup to the fridge overnight. If you're in a hurry, you can thaw it in a bowl of cold water. After thawing, reheat it in a pot or microwave. Stir well to bring back the creamy texture. Enjoy your soup anytime you want! Greek Lemon Chicken Soup, also known as Avgolemono, is a warm, comforting dish. It combines chicken, broth, and lemon for a bright flavor. This soup is popular in Greece and often served during family gatherings. Its creamy texture comes from eggs mixed with lemon juice, making it special. Many people love it for its soothing qualities. This dish not only tastes great, but it also brings a sense of home and tradition. Yes, you can use other pasta types in this soup. If you don't have orzo, try small shapes like ditalini or acini di pepe. You can also use rice for a gluten-free option. Each choice will give the soup a unique twist. Just make sure to adjust the cooking time as needed. Cooking the pasta separately can help avoid overcooking in the broth. Making Greek Lemon Chicken Soup takes about 45 minutes. You spend around 15 minutes prepping the ingredients. Cooking the chicken and veggies takes about 20 minutes. While the orzo cooks, you can prepare the egg and lemon mixture. This quick process allows you to enjoy a hearty meal without much wait. If you want an egg-less version, you can use cornstarch or silken tofu. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to thicken. Silken tofu can provide a creamy texture too. Both options will change the soup's taste slightly but still keep it delightful. You may need to adjust the lemon to balance the flavors. This article explored Greek Lemon Chicken Soup. We discussed key ingredients like chicken, broth, vegetables, and orzo. I shared simple steps to prepare the soup, from sautéing veggies to creating the egg-lemon mix. I also covered tips for flavor and storage. In closing, this dish offers warmth, comfort, and versatility. You can customize it to fit your taste and dietary needs. Embrace your creativity and enjoy making this soup!

WANT TO SAVE THIS RECIPE?

Warm your heart and soothe your soul with Greek Lemon Chicken Soup. This dish combines tender chicken, fresh vegetables, and bright lemon juice for a cozy meal perfect any day. I’ll guide you through each step, from preparing ingredients to serving suggestions. You’ll discover tips to make it extra tasty and variations to suit your diet. Let’s dive into this flavorful, nourishing dish that brings a taste of Greece right to your kitchen!

Why I Love This Recipe

  1. Comforting and Hearty: This soup is the ultimate comfort food, perfect for cozy nights or when you’re feeling under the weather.

  2. Fresh and Flavorful: The combination of lemon and dill adds a refreshing brightness that elevates the dish.

  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced cooks.

  4. Versatile and Customizable: You can easily add your favorite vegetables or adjust the seasoning to suit your taste preferences.

Ingredients

Main Ingredients

To make Greek Lemon Chicken Soup, you’ll need a few key items. Here’s a breakdown of what you need:

– Chicken, broth, vegetables, and orzo

– 1 pound boneless, skinless chicken breasts

– 6 cups chicken broth

– 1 medium onion, finely chopped

– 2 carrots, diced

– 2 celery stalks, diced

– 1 cup orzo pasta

– Eggs and lemon juice for creaminess

– 3 large eggs

– 1/3 cup fresh lemon juice (about 2 lemons)

– Seasonings and garnishes

– 1 teaspoon dried dill

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

– Zest of 1 lemon (for garnish)

Each ingredient plays a big role in the soup’s taste. The chicken gives it heartiness, while the broth adds depth. The lemon juice and eggs create a creamy texture. Don’t forget the fresh herbs; they bring brightness to every bowl.

Step-by-Step Instructions

Preparation of Vegetables

To start, I heat 2 tablespoons of olive oil in a large pot over medium heat. Then, I add the chopped onion, diced carrots, and diced celery. I sauté these vegetables for about 5 minutes. This step makes the veggies soft and full of flavor.

Next, I add the boneless chicken breasts to the pot. After that, I pour in 6 cups of chicken broth. I bring this mixture to a boil. Once it boils, I reduce the heat to low and let it simmer for about 20 minutes. This cooking time ensures the chicken is cooked through and tender.

Cooking Orzo and Chicken

Once the chicken is ready, I take it out of the pot and set it aside to cool. While it cools, I add 1 cup of orzo pasta to the simmering broth. I let the orzo cook according to the package instructions.

After the orzo is cooked, I shred the chicken into bite-sized pieces. I use two forks for this. Shredding the chicken makes it easy to mix into the soup later.

Creating the Egg-Lemon Mixture

In a separate bowl, I whisk together 3 large eggs and 1/3 cup of fresh lemon juice. This mixture adds creaminess to the soup. To prevent the eggs from curdling, I ladle a bit of the hot broth into the egg mixture while whisking. This step is called tempering, and it helps keep the eggs smooth.

Next, I gradually pour the tempered egg mixture back into the pot. I stir continuously to create a creamy texture.

Final Assembly

Finally, I stir in the shredded chicken and 1 teaspoon of dried dill. I also season the soup with salt and pepper to taste. At this point, the soup is ready to serve.

For a beautiful finish, I garnish each bowl with fresh chopped parsley and lemon zest. This adds an extra burst of flavor and color. Enjoy your nourishing Greek lemon chicken soup!

Tips & Tricks

Cooking Tips

– Ensuring flavorful broth: Start with good-quality chicken broth. If you can, use homemade broth. It adds depth and richness to the soup. Sauté the onions, carrots, and celery in olive oil first. This step brings out their natural sweetness.

– Avoiding curdled eggs: Whisk the eggs and lemon juice together until fully mixed. To prevent curdling, slowly add hot broth to the egg mixture while whisking. This process is called tempering. It helps keep the eggs smooth when added to the soup.

Serving Suggestions

– Best garnishes for presentation: Fresh parsley and lemon zest make great garnishes. They add color and brightness. Just sprinkle them on top before serving for a fresh touch.

– Ideal side dishes to complement the soup: Serve the soup with crusty bread or a simple green salad. These sides balance the meal and make it more filling. A light, tangy salad pairs well with the lemon flavor of the soup.

Pro Tips

  1. Use Homemade Broth: For the best flavor, consider using homemade chicken broth instead of store-bought. It adds depth and richness to your soup.

  2. Adjust Lemon to Taste: The amount of lemon juice can be adjusted based on your preference. Start with less and add more for a brighter flavor.

  3. Perfect Orzo Cooking: To prevent overcooking, add the orzo to the broth only after the chicken is done. This ensures it remains al dente.

  4. Garnish for Freshness: Fresh parsley and lemon zest not only enhance the presentation but also add a fresh burst of flavor to each bowl of soup.

Variations

Different Proteins

You can swap chicken for turkey or tofu. Turkey gives a nice flavor and fits well. Tofu is great for a vegan option. Just cut it into cubes and add it in when you would add chicken. Cook until it’s warm and soft.

Vegetarian Options

If you want a vegetarian soup, skip the chicken and use vegetable broth instead. This keeps the broth rich and tasty. You can also add more vegetables or legumes. Try adding chickpeas, spinach, or zucchini. These add flavor and nutrients.

Flavor Enhancements

To change the flavor, try different herbs or spices. Fresh thyme or oregano works well. You can also boost the lemon taste. Add more lemon juice or zest if you love that tangy flavor. Adjust it based on your taste.

Storage Info

Refrigeration

To store your Greek lemon chicken soup safely, let it cool first. Pour it into an airtight container. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date.

When reheating, use a pot on medium heat. Stir often to heat it evenly. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep the soup creamy and smooth.

Freezing

For long-term storage, you can freeze the soup. Pour cooled soup into freezer-safe containers or bags. Leave space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months.

To thaw, move the soup to the fridge overnight. If you’re in a hurry, you can thaw it in a bowl of cold water. After thawing, reheat it in a pot or microwave. Stir well to bring back the creamy texture. Enjoy your soup anytime you want!

FAQs

What is Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup, also known as Avgolemono, is a warm, comforting dish. It combines chicken, broth, and lemon for a bright flavor. This soup is popular in Greece and often served during family gatherings. Its creamy texture comes from eggs mixed with lemon juice, making it special. Many people love it for its soothing qualities. This dish not only tastes great, but it also brings a sense of home and tradition.

Can I use other types of pasta?

Yes, you can use other pasta types in this soup. If you don’t have orzo, try small shapes like ditalini or acini di pepe. You can also use rice for a gluten-free option. Each choice will give the soup a unique twist. Just make sure to adjust the cooking time as needed. Cooking the pasta separately can help avoid overcooking in the broth.

How long does it take to make?

Making Greek Lemon Chicken Soup takes about 45 minutes. You spend around 15 minutes prepping the ingredients. Cooking the chicken and veggies takes about 20 minutes. While the orzo cooks, you can prepare the egg and lemon mixture. This quick process allows you to enjoy a hearty meal without much wait.

Are there any substitutions for the eggs?

If you want an egg-less version, you can use cornstarch or silken tofu. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to thicken. Silken tofu can provide a creamy texture too. Both options will change the soup’s taste slightly but still keep it delightful. You may need to adjust the lemon to balance the flavors.

This article explored Greek Lemon Chicken Soup. We discussed key ingredients like chicken, broth, vegetables, and orzo. I shared simple steps to prepare the soup, from sautéing veggies to creating the egg-lemon mix. I also covered tips for flavor and storage.

In closing, this dish offers warmth, comfort, and versatility. You can customize it to fit your taste and dietary needs. Embrace your creativity and enjoy making this sou

To make Greek Lemon Chicken Soup, you'll need a few key items. Here’s a breakdown of what you need: - Chicken, broth, vegetables, and orzo - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup orzo pasta - Eggs and lemon juice for creaminess - 3 large eggs - 1/3 cup fresh lemon juice (about 2 lemons) - Seasonings and garnishes - 1 teaspoon dried dill - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Zest of 1 lemon (for garnish) Each ingredient plays a big role in the soup's taste. The chicken gives it heartiness, while the broth adds depth. The lemon juice and eggs create a creamy texture. Don't forget the fresh herbs; they bring brightness to every bowl. {{ingredient_image_1}} To start, I heat 2 tablespoons of olive oil in a large pot over medium heat. Then, I add the chopped onion, diced carrots, and diced celery. I sauté these vegetables for about 5 minutes. This step makes the veggies soft and full of flavor. Next, I add the boneless chicken breasts to the pot. After that, I pour in 6 cups of chicken broth. I bring this mixture to a boil. Once it boils, I reduce the heat to low and let it simmer for about 20 minutes. This cooking time ensures the chicken is cooked through and tender. Once the chicken is ready, I take it out of the pot and set it aside to cool. While it cools, I add 1 cup of orzo pasta to the simmering broth. I let the orzo cook according to the package instructions. After the orzo is cooked, I shred the chicken into bite-sized pieces. I use two forks for this. Shredding the chicken makes it easy to mix into the soup later. In a separate bowl, I whisk together 3 large eggs and 1/3 cup of fresh lemon juice. This mixture adds creaminess to the soup. To prevent the eggs from curdling, I ladle a bit of the hot broth into the egg mixture while whisking. This step is called tempering, and it helps keep the eggs smooth. Next, I gradually pour the tempered egg mixture back into the pot. I stir continuously to create a creamy texture. Finally, I stir in the shredded chicken and 1 teaspoon of dried dill. I also season the soup with salt and pepper to taste. At this point, the soup is ready to serve. For a beautiful finish, I garnish each bowl with fresh chopped parsley and lemon zest. This adds an extra burst of flavor and color. Enjoy your nourishing Greek lemon chicken soup! - Ensuring flavorful broth: Start with good-quality chicken broth. If you can, use homemade broth. It adds depth and richness to the soup. Sauté the onions, carrots, and celery in olive oil first. This step brings out their natural sweetness. - Avoiding curdled eggs: Whisk the eggs and lemon juice together until fully mixed. To prevent curdling, slowly add hot broth to the egg mixture while whisking. This process is called tempering. It helps keep the eggs smooth when added to the soup. - Best garnishes for presentation: Fresh parsley and lemon zest make great garnishes. They add color and brightness. Just sprinkle them on top before serving for a fresh touch. - Ideal side dishes to complement the soup: Serve the soup with crusty bread or a simple green salad. These sides balance the meal and make it more filling. A light, tangy salad pairs well with the lemon flavor of the soup. Pro Tips Use Homemade Broth: For the best flavor, consider using homemade chicken broth instead of store-bought. It adds depth and richness to your soup. Adjust Lemon to Taste: The amount of lemon juice can be adjusted based on your preference. Start with less and add more for a brighter flavor. Perfect Orzo Cooking: To prevent overcooking, add the orzo to the broth only after the chicken is done. This ensures it remains al dente. Garnish for Freshness: Fresh parsley and lemon zest not only enhance the presentation but also add a fresh burst of flavor to each bowl of soup. {{image_2}} You can swap chicken for turkey or tofu. Turkey gives a nice flavor and fits well. Tofu is great for a vegan option. Just cut it into cubes and add it in when you would add chicken. Cook until it’s warm and soft. If you want a vegetarian soup, skip the chicken and use vegetable broth instead. This keeps the broth rich and tasty. You can also add more vegetables or legumes. Try adding chickpeas, spinach, or zucchini. These add flavor and nutrients. To change the flavor, try different herbs or spices. Fresh thyme or oregano works well. You can also boost the lemon taste. Add more lemon juice or zest if you love that tangy flavor. Adjust it based on your taste. To store your Greek lemon chicken soup safely, let it cool first. Pour it into an airtight container. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date. When reheating, use a pot on medium heat. Stir often to heat it evenly. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep the soup creamy and smooth. For long-term storage, you can freeze the soup. Pour cooled soup into freezer-safe containers or bags. Leave space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. To thaw, move the soup to the fridge overnight. If you're in a hurry, you can thaw it in a bowl of cold water. After thawing, reheat it in a pot or microwave. Stir well to bring back the creamy texture. Enjoy your soup anytime you want! Greek Lemon Chicken Soup, also known as Avgolemono, is a warm, comforting dish. It combines chicken, broth, and lemon for a bright flavor. This soup is popular in Greece and often served during family gatherings. Its creamy texture comes from eggs mixed with lemon juice, making it special. Many people love it for its soothing qualities. This dish not only tastes great, but it also brings a sense of home and tradition. Yes, you can use other pasta types in this soup. If you don't have orzo, try small shapes like ditalini or acini di pepe. You can also use rice for a gluten-free option. Each choice will give the soup a unique twist. Just make sure to adjust the cooking time as needed. Cooking the pasta separately can help avoid overcooking in the broth. Making Greek Lemon Chicken Soup takes about 45 minutes. You spend around 15 minutes prepping the ingredients. Cooking the chicken and veggies takes about 20 minutes. While the orzo cooks, you can prepare the egg and lemon mixture. This quick process allows you to enjoy a hearty meal without much wait. If you want an egg-less version, you can use cornstarch or silken tofu. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to thicken. Silken tofu can provide a creamy texture too. Both options will change the soup's taste slightly but still keep it delightful. You may need to adjust the lemon to balance the flavors. This article explored Greek Lemon Chicken Soup. We discussed key ingredients like chicken, broth, vegetables, and orzo. I shared simple steps to prepare the soup, from sautéing veggies to creating the egg-lemon mix. I also covered tips for flavor and storage. In closing, this dish offers warmth, comfort, and versatility. You can customize it to fit your taste and dietary needs. Embrace your creativity and enjoy making this soup!

Greek Lemon Chicken Soup

A comforting and tangy chicken soup with orzo pasta, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup orzo pasta
  • 3 large eggs
  • 1.33 cups fresh lemon juice (about 2 lemons)
  • 1 teaspoon dried dill
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • 1 zest of lemon (for garnish)

Instructions
 

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and fragrant.
  • Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and set aside to cool slightly. Add the orzo to the simmering broth and cook according to package instructions.
  • While the orzo cooks, shred the chicken into bite-sized pieces using two forks.
  • In a separate bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle a bit of the hot broth into the egg mixture while whisking constantly to temper the eggs (this prevents them from curdling).
  • Gradually pour the tempered egg mixture back into the pot, stirring continuously to create a creamy texture.
  • Stir in the shredded chicken, dried dill, and season with salt and pepper to taste. Remove from heat.
  • Serve the soup hot, garnished with fresh parsley and lemon zest for an extra burst of flavor.

Notes

Garnish with fresh parsley and lemon zest for added flavor.
Keyword chicken, lemon, orzo, soup

Related Posts